Aegean Phyllo & Feta Torte
This savory phyllo torte uses layers of crispy phyllo dough and a creamy feta filling with spinach, perfect for a light lunch or appetizer.
Ingredients
- 300 grams fresh spinach, roughly chopped
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 200 grams feta cheese, crumbled
- 150 grams cottage cheese
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg, grated
- 12 sheets phyllo dough, thawed
- 0.5 cup unsalted butter, melted
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a 9-inch round baking dish or pie plate.
- Wash 300 grams fresh spinach thoroughly and then roughly chop it. If using frozen spinach, thaw it and squeeze out all excess water.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium finely diced onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
- Add 2 cloves finely chopped garlic to the pan and cook for another 1 minute until fragrant.
- Add the chopped spinach to the pan. Cook, stirring frequently, until the spinach wilts and releases its liquid, about 3-5 minutes. Remove from heat and let it cool slightly.
- In a large bowl, combine 200 grams crumbled feta cheese, 150 grams cottage cheese, 0.25 cup finely chopped fresh dill, 0.25 cup finely chopped fresh parsley, 0.5 teaspoon black pepper, and 0.25 teaspoon grated nutmeg. Add the cooled spinach and onion mixture and mix everything well until combined.
- Melt 0.5 cup unsalted butter in a small saucepan or microwave. Carefully unroll the 12 sheets of phyllo dough. Keep the phyllo covered with a damp cloth to prevent it from drying out.
- Lay one sheet of phyllo dough in the prepared baking dish, with the ends overhanging the edges. Brush lightly with melted butter. Repeat this with 5 more sheets of phyllo, layering them and brushing each with butter. Arrange them so they cover the bottom and sides evenly, overlapping slightly.
- Spoon the entire spinach and feta filling evenly over the layered phyllo dough.
- Place the remaining 6 sheets of phyllo dough one by one on top of the filling, brushing each layer with melted butter. Trim any excess phyllo dough hanging over the edges or fold them inwards to create a neat border.
- Score the top layer of the torte into serving pieces, cutting only through the top few layers of phyllo, not all the way through the filling. This makes it easier to cut after baking.
- Bake for 30-40 minutes, or until the phyllo is golden brown and crispy and the filling is set. Let it cool for 10 minutes before slicing.
- Garnish the Aegean Phyllo & Feta Torte with a sprig of fresh dill and a sprinkle of paprika before serving warm.